OpenSkagit Flavor Index
This is a flavor model of Skagit Valley. It’s trained on real menus and diner behavior and used to generate dishes that work here.
Use our signals to create the perfect skagit dish.
Flavor telemetry
Flavor telemetry signals
Two calm steps. Dial how classic or creative you want, then let the identity artifact guide a single dish—no prompt box, no retries.
Step 1 — Tune the classic/creative dial
A chicken katsu cutlet tucked into a crisp tortilla with melty cheese, layered with shredded crisp cabbage and a poblano crema. Savory, umami-forward base with a bright herb-lift from basil and lime, delivered in a handheld, comforting format.
Tap to view why it fits Skagit, ingredients, and confidence notes.
Section 2 — The Gallery
No voting. No comments. No ranking. This feed simply records the dishes that have been co-created with the Flavor Index.
A chicken katsu cutlet tucked into a crisp tortilla with melty cheese, layered with shredded crisp cabbage and a poblano crema. Savory, umami-forward base with a bright herb-lift from basil and lime, delivered in a handheld, comforting format.
Cod simmered in a light miso broth rests on jasmine rice, crowned with a crisp cabbage slaw and a basil-citrus oil. The dish delivers a savory umami core with herbal lift and a bright citrus finish, all in a familiar rice-bowl format.
Thinly sliced beef is wok-seared and lacquered with a basil-lime glaze, then layered over al dente udon with shredded cabbage and scallions. The dish centers a savory, umami-salty-fatty profile, brightened by fresh basil and a touch of lime, with a sesame oil finish for aroma. A crisp garnish of garlic chips adds texture while keeping the core familiar and comforting.
Braised beef is served over hot rice with shredded cabbage and aromatics for texture and crunch. The dish is finished with a creamy beef pan sauce and a basil-citrus drizzle that adds brightness without overpowering the savoriness. A crisp potato straw garnish introduces a mild, textural contrast while keeping heat gentle.
